How are grains processed during vodka production?

In vodka production, the processing of grains typically involves malting and the addition of enzymes to facilitate the conversion of starches into fermentable sugars. Malted barley or other grains are soaked in water to germinate, which activates the enzymes present in the grain. These enzymes, particularly amylases, break down complex carbohydrates into simpler sugars that yeast can then ferment into alcohol during the fermentation process.

This method is essential because it ensures that there are enough fermentable sugars available to produce a clean and neutral spirit, which is characteristic of vodka. The inclusion of malted grains is a traditional approach that enhances the fermentation process, leading to a higher yield of alcohol. Additionally, the careful management of grains and enzymes plays a significant role in the overall flavor profile and quality of the final vodka product.

The other options present methods that do not align with standard practices in vodka production, where the breakdown of starches is critical for producing a spirit that meets quality expectations.